Seasoning stick and method and apparatus for preparing foods

ABSTRACT

A solid seasoning product in the form of a stick, rod, thread, band or ribbon from 20 mils to 250 mils thick and having a geometry as a shaped mass that enables the product to be inserted into food comprising meat or poultry prior to heating to prepare the food. The product is composed of a binder matrix holding a seasoning or mixture of seasonings. The binder disintegrates during heating of the food to release the seasoning.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to a seasoning stick, and moreparticularly to a method and apparatus for preparing and seasoningfoods, especially meats and poultry, and to a device to be used inseasoning food.

2. Prior Art

The seasoning of food in preparation for cooking, as well as, theseasoning of food during cooking is well known in the art. Usually theseasoning, in the form of a powder or granulate, is sprinkled onto thefood, or mixed into the food, prior to and/or during cooking, broiling,baking or so forth. Whereas these techniques are satisfactory in generalfor foods, in the case of meats, fish and poultry, the texture anddensity of this type of food is such that sprinkling powders on top ofthe food may be unsatisfactory from several viewpoints. For example, ifmeat, fish or poultry is being broiled or baked, the high heat at thesurface of the meat or poultry may be such as to cause any seasoning onthe surface to burn or scorch, rendering it ineffective, or worse,giving a bad taste to the broiled food. Accordingly, to avoid thisproblem, frequently, the food is marinated or a liquid or sauce isapplied to the surface of the food during heating by basting. In eithercase, penetration of the seasoning throughout the food is problematic.

SUMMARY OF THE INVENTION

Accordingly, it is the principal object of the present invention toprovide a new form of seasoning (flavors, spices, condiments and herbalingredients) for foods that enables the disadvantages of the prior artto be overcome. This is accomplished by providing the seasoning as asolid in the form of an elongated stick, rod, thread or band ofrelatively small cross section, e.g. less than about 0.25 inches indiameter and preferably less than about 0.1 inch in diameter with apreferred diameter of about 0.05 inches, although some forms of theinvention may have greater applicability if the diameter is very small,even substantially less that 0.05 inches (down to 20 mils) so that itresembles very thin spaghetti or is threadlike, such as like “angelhair”.

This novel form of seasoning is made by mixing the seasoning desiredwith an FDA approved food binder having the desired characteristics andthen compacting, compressing or extruding to give the mixture sufficientsolid form and rigidity to enable the resulting product, in the form ofa stick, rod, thread or band, to be inserted into meat, fish or poultrywith or without the aid of a novel device described herein to create asuitable opening of sufficient size and depth to accommodate theinsertion. The product may be made short so that it is completelyinserted into the meat, fish or poultry, or the product can have agreater length and when inserted, to be simply broken off at the surfaceof the meat or poultry to take away or remove the projecting portion forsubsequent use.

Other objects and advantages of the invention will be readily understoodfrom the following detailed description of preferred embodiments of themethod and apparatus and the product and the novel device for makingopenings when taken in conjunction with the appended drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows in perspective a novel device for making openings in food,particularly, meat, fish and poultry.

FIG. 2 shows in a side view the device of FIG. 1.

FIG. 3 shows in a side view taken from another angle the device of FIG.1.

FIG. 4 shows in a bottom view the device of FIG. 1.

FIG. 5 shows a cross section of a product comprised of two layers.

FIG. 6 shows a cross section of a product comprised an inner core ofseasoning and binder surrounded by a shell.

FIG. 7 shows a cross section of a product comprised of a solid coresurrounded by a layer of seasoning and binder.

FIG. 8 shows a series of pegs of seasoning and binder strung together asa rigid product.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

The invention will now be described in detail regarding preferredembodiments. The novel product of the present invention comprisesseasoning (flavors, spices, condiments and herbal ingredients) in apredetermined or selected solid form obtained by mixing selectedseasonings in powder form with an FDA approved food binder in a ratio offrom about 0.1% by weight to about 10% by weight of binder with theremainder being essentially seasoning powder having a particle size offrom about 2 mils to about 10 mils diameter. The amount of binder is afunction of bonding the seasoning powder or establishing a matrix forholding and bonding the seasoning powder to obtain a solid product thatcan be pressed into meat, fish or poultry, preferably, but insertioninto vegetables is not precluded from the broadest concept of theinvention. The resulting solid product must not be so friable that itwill breakup during insertion. The preferred ratio of binder toseasoning is from about 0.1% to about 5% to establish the appropriatebonding or matrix structure during compression, compaction or extrusion.There may be, of course, additional ingredients in the mixture such aslubricants, mold release agents, and the like, which are present toenhance the forming of the mixture into a suitable solid in accordancewith the concepts of the invention. Such additional ingredients would beknown to those skilled in the art from the literature and from amanufacturer's specifications and recommendations for use of aparticular binder. The mixture is then converted into the solid form bycompression, compaction or extruding, or by any other technique thatwill produce the desired solid form of the invention. Again, thesetechniques are well known to those skilled in the art from theliterature and a manufacturer's specifications and recommendations foruse of a particular binder.

In this respect, the predetermined or preselected solid form is one of astick, rod, thread, band and ribbon having a relatively small crosssection and diameter or thickness, e.g. less than about 0.25 inches indiameter, and preferably less than about 0.1 inch in diameter, with apreferred diameter of about 0.05 inches, although some forms of theinvention may have greater applicability if the diameter is very small,even substantially less that 0.05 inches (down to 20 mils) so that itresembles very thin spaghetti or is threadlike, such as “angel hair”.The geometry of the product from the standpoint of periphery or crosssection may be circular (round), elliptical, rectangular, ribbon-like,thread-like, polygonal or irregular. If the product is in band, bar orribbon form, the thickness of the product may vary from about 20 mils toabout 250 mils. The length of the product may be about 0.25 to 1 inch,so that it can be fully inserted into an opening in the meat, fish orpoultry, but it also, could be of greater lengths, up to about 18inches, and used by inserting into an opening to the extent possible,with the projecting portion then broken off and removed for subsequentuse. Such a length would be highly suitable and would facilitatemultiple insertions being made at spaced intervals into the same pieceof meat or poultry.

The seasoning must be in powder form, and the particle size is criticalin order that the seasoning will migrate in the food when released fromthe binder. The particle size is from about 2 mils to about 10 mils indiameter, and preferably from about 2 mils to about 6 mils in diameter,with the most preferable diameter being about 4 mils in diameter. Theseasoning is either purchased from a supplier at the correct particlesize or must be ground in a mill known in the art for this purpose.

Concerning the food binder, a variety of materials or ingredients may beused, provided the binder will result in a solid final product that ischaracterized with a lack of friability so that it can withstandordinary handling in the kitchen and be pressed into meat or poultrywithout breaking up, the product retaining its solid form when insertedinto the food until a predetermined condition is met. For example,during the heating of the food by baking or broiling or grilling, thebinder will cease its function of binding (liquefy, dissolve orotherwise disintegrate) and release the seasonings into the foodaccording to pre-established criteria. Known binders are presentlyavailable that according to manufacturer's specifications will performaccording to appropriate criteria as necessary for the presentinvention. The criteria or conditions that need to be pre-establishedinclude temperature (liquefying when the temperature reaches 100 toabout 140 degrees F., preferably 120 to 130 degrees F.), or rate ofdissolution (dissolving after 5 to 60 minutes after insertion into themeat, fish or poultry) that will result in the binder releasing theseasoning to migrate throughout the food or work its magic in the meat,fish or poultry.

Binders that are satisfactory in the present invention depend on themanner of mixing or compounding with the seasoning and the additionalingredients recommended by the manufacturer. The binder used alsoindicates the best technique to be used to obtain the product, whetherthe product is to be compressed, extruded or compacted to obtain thesolid form. For example, one binder that is particularly useful for thepresent invention is sold by BASF Corporation under the tradenamePLURONIC F127, which is binder consisting of a copolymer of ethyleneoxide and propylene oxide. The advantage of this binder is that is canbe used with seasonings to produce a solid product in appropriate formas described that will not breakup during handling or when pressed intofood either directly into meat, fish or poultry or into an opening madein the meat, fish or poultry. Also, this binder has the advantage thatit can be formulated, according to the instructions given by themanufacturer, so that it will disintegrate at a preselected orpredetermined temperature. Therefore, when using this material as abinder to capture seasonings in solid form as described, it willdisintegrate, and release the seasonings at the preselected orpredetermined temperature while the food is being heated in an oven oron a grill. In the preferred embodiment for meat, fish and poultry, thepreferred release temperature range is from about 100 degrees F. toabout 140 degrees F., with the preferred release temperature range beingabout 120 to about 130 degrees F. Upon release, because of its smallparticle size, the seasoning migrates or otherwise spreads throughoutthe meat, fish or poultry doing “its thing”, effecting seasoningthroughout.

As noted previously, the binding of the seasoning can be carried outgenerally by subjecting the mixture of binder and seasoning tocompression, extrusion or compaction, such techniques being well knownand understood by persons skilled in the art from the literature andfrom the manufacturer's specifications and recommendations. Thus, noeffort will be made herein to describe these processes or techniques indetail, nor to describe the additives or other ingredients recommendedby manufacturers for such formulation or use. As noted above, in thepreparation of the mixtures of binder and seasoning, other ingredientsmay be added, such as lubricants, mold release agents like magnesiumstearate and so forth, the uses for which are all of which are wellknown in the art and contained in manufacturer's specifications andrecommendations.

Regarding the binders which can be used, the following list is given,but the list is by no means limiting or all inclusive as persons skilledin the art will readily know what binders are suitable for use in thepresent invention from the descriptions herein. Suitable binders includePLURONIC F127; maltodextrins and corn syrup solids e.g. MALTRIN, afamily of products made by Grain Processing Corporation; molasses;carnuba wax; carageenans; Aqualon, a product made by HerculesCorporation; alginates; PLASDONE and POLYPLASDONE, a range of productsmade by International Specialty Products as binders and disintergrantsfor wet and dry granulation processing and for direct compression;microcrystalline cellulose such as AVICEL made by FMC. As noted the listis not comprehensive and other binders will be known to those skilled inthe art that are usable with the present invention.

The seasonings that are usable with the present invention are many andvaried and are known to those practitioners of the culinary arts. Theseasonings include all spices, herbs, condiments and flavorings. Theseasonings can be used individually or in any combinations. To list onlya few, there are garlic in clove or powder form, lemon peel, pepper,salt, oregano, parsley, dill, tarragon, thyme, cayenne pepper, rosemary,and so forth.

To make the product of the present invention, a suitable binder,comprising one or a combination or formulation of the known foodbinders, is mixed with one or a combination of seasonings in appropriatepowder form and the mixture is either extruded, if in appropriatecondition for processing in this manner, or subjected to compaction orcompression in a suitable machine designed for this purpose, as is wellknown in the art, in order to obtain a solid elongated product of thecross sectional geometry noted previously, in stick, rod, thread,ribbon, or band form in whatever lengths desired. However, it is notedthat the production of this product in lengths from about 0.25 inches upto about 18 inches is most preferable.

The novel product can have a cross section throughout in which theseasoning is uniformly distributed in the binder. Also, it is possible,see FIG. 5, to arrange the product so that it has two layers 50, 52 ormore, like rings of a tree, in which the composition and/orconcentration of the seasoning in the binder varies, or in which themixture of seasonings is different in each layer. Further, the layersmay have amounts of binders or contain other ingredients that will givethe layers a differential release time. Further, it is possible to havethe layers arranged to give a sustained release of the seasoning orseasoning composition during heating. Alternatively, see FIG. 6, theproduct may have a cross section in which the seasonings with a verysmall quantity of binder are contained in a core 54 that is surroundedby a thin annulus or shell of binder 56 to give the product the requiredrigidity and release time. In another form, see FIG. 7, the product mayconsist of a rigid core 58 of binder that carries a shell or annulus ofseasonings 60 with a very small quantity of binder. The products shownin FIGS. 5-7 can be elongated as mentioned previously or in sphericalform (pellets) with a diameter of from about 0.1 to about 0.35 inches.In the latter case, the products can be made using any knownagglomeration and coating techniques, including fluidized bedtechniques. In these fashions, the amount of binder associated with theseasonings is very small and easily releases the seasonings. The form ofhaving an annulus or shell of binder, see FIG. 7, enables the shell 56to gradually disintegrate (due to whatever action is appropriate,preferably temperature) during the initially phases of the heating ofthe food, and enables a quick release of the seasonings at theappropriate moment in the heating process. The important point in themethod is that the binder melts, liquefies, dissolves or otherwisedisintegrates to release the seasonings so it can penetrate throughoutthe food during heating, especially when the food reaches a particulartemperature, preferably about 10° F. to about 60° F. below thetemperature the food will reach at the end of heating. The temperaturefor release of the seasoning should be that temperature most favorableto the seasoning's action, as noted previously.

Referring now to the drawings, a novel device is shown that can be usedfor assisting in the insertion of solid seasoning products as describedabove. The device 10, as shown in FIGS. 1-4, consists of an elongated,axially extending shank 20 that is circular in cross section andterminates at its lower free end 22 in a sharp point 24. At the top endof shank 20 is a disc 26, integrally formed or attached. The disc 26 hasa flat or slightly concave top surface 27 which can be engaged by theheel of the hand or the thumb so that pressure can be applied to theshank 20 to drive the point 24 into a piece of meat, fish or poultry andcreate a suitable opening in which to insert a solid seasoning productof the invention. The undersurface 29 of the disc is conical to providereinforcement. The shank has an elongated, axially extending flat 28that is formed on the outer surface of the shank 20. A ring 30 rides onthe shank 20. Ring 30 is annular in configuration with the perimeterbeing circular. The opening on the inside of the ring 30 is alsocircular but defines a straight chord 32 that mates the flat 28. Ring 30slides on shank 20 and can easily move up and down as shown by thedouble headed arrow in FIG. 1. A strap 34 is attached at one end to theoutside of the ring 30 at one end and at its other end to the outside ofthe disc 26. The strap prevents the ring 30 and the shank 20 fromdisengaging whereby preventing loss due to misplacement of one part orthe other. By maintaining the two parts connected by the strap 34, thedevice is always ready for its function. The ring 30, when its straightchord 32 is mated with the flat 28, slides easily on the shank 20, asnoted. To lock the ring 30 in position on the shank 20, the ring isturned or rotated on the shank 20 so that the straight chord 32 isremove from the flat 28 and rotated into contact with a portion of shank20 that has a circular surface. In this position due to the press fitbetween the ring 30 and shank 20, the ring 30 is locked in place on theshank 20 and thereby acts as a stop so that when the shank is pressedinto a piece of meat or poultry, it can only go in to the food thedistance from the point 24 to the ring 30. In short, the arrangement isa gauge for setting the depth of an opening made in the food item. Afteran opening has been made, a solid seasoning product, according to theinvention, as described above, is inserted into the opening fully. Thisprocess is repeated at spaced locations on the piece of meat or poultrybeing seasoned. The inserted solid seasoning product may be of a lengthand diameter equal to the opening produced by the operation of the noveldevice. Alternatively, the seasoning product may have a much longerlength so that after insertion to the depth possible, it is broken orcut off at the surface of the meat or poultry, and the remainder usedagain until no usable length is remaining.

Although the device has good utility, it is still possible that thesolid seasoning product of the invention can be used directly by beingpushed into the meat, fish or poultry without an opening being made inadvance. Also, the solid seasoning product can be profiled to have apoint or reduced section at one end to facilitate the pushing into themeat or poultry. This will result in the solid seasoning product beingone of peg-shaped, arrow-shaped or wedged-shaped, and may even be of astring 70 of such shapes as shown in FIG. 8.

Whereas the invention has been shown and described in terms of preferredembodiments, nevertheless changes and modifications are possible whichdo not depart from the teachings herein. Such modifications and changesas are apparent to one skilled in the art are deemed to fall within thepurview of the invention as claimed.

1-13. (canceled)
 14. A device for making opening in a food comprising anelongated shank having an elongated flat, a point formed on one end ofthe shank, a pusher element attached to the other end of the shank, anda ring having a mating flat slidably mounted on the shank whereby thering can be slid relative to the shank, but rotated relative to theshank to lock the ring in place on the shank.
 15. A device according toclaim 14 further including a belt attached at one end to one of thepusher element and shank and at its other end to the ring. 16-20.(canceled)
 21. A product for seasoning food comprising a solid, shaped,compressed mass of seasoning powder having a particle size of from about2 mils to about 10 mils in diameter distributed in a matrix of suitableFDA food approved binder, the shape being one of a stick, rod, threadand band having a cross section of not more than 0.25 inches indiameter, the product being a solid below from about 100 degrees F. toabout 140 degrees F., and having a sufficient rigidity to be pushedmanually into a solid food comprising one of meat, fish and poultry,whereupon when the solid food is subject to heating, the binder willdisintegrate from about 100 degrees F. to about 140 degrees F. releasingthe seasoning powder, which then migrates into the solid food flavoringthe solid food.
 22. A product according to claim 21 wherein the bindermelts or dissolves in a predetermined time after heating of the foodcommences.
 23. A product according to claim 21 wherein the product is inthe form of one of a peg-shape and wedge-shape.
 24. A product accordingto claim 21 wherein the product is elongated and has a thickness of fromabout 20 mils to about 250 mils.
 25. A product according to claim 21wherein the ratio of binder to seasoning powder is from about 0.1% byweight to about 10% by weight.
 26. A product according to claim 21wherein the product has a shell made of the binder material.
 27. Aproduct according to claim 21 wherein the product has a solid core ofbinder.
 28. A product according to claim 21 wherein the product iscomposed of a plurality of layers.
 29. A method for seasoning a foodduring cooking comprising the steps of inserting into a food comprisedof one of meat, fish and poultry the product of claim 21, cooking thefood to a temperature above about 100 degrees F. to about 140 degrees F.to cause the disintegration of the binder and the release of theseasoning powder whereupon it migrates through the food to season andflavor the food.
 30. A method for seasoning a food according to claim 29wherein the binder is present in an amount from about 0.1% by weight toabout 10% by weight.
 31. A method for seasoning a food according toclaim 29 wherein the binder liquefies to effect the disintegrating. 32.A method for making a seasoning product comprising the steps of mixing aseasoning in powder form with a food approved binder to form acompressible mass, and subjecting the compressible mass to sufficientpressure to form a solid shaped product having sufficient rigidity to becapable of being inserted manually at room temperature into one of meat,fish and poultry.